BAR­BE­CUED CHICKEN WITH FIERY ROMESCO SAUCE

Super Food Ideas - - FRIENDS OVER -

SERVES 8 PREP 20 MIN­UTES COOK 1 HOUR 5 MIN­UTES

2 x 1.8kg whole chick­ens 2 ta­ble­spoons ex­tra vir­gin olive oil 1 ta­ble­spoon fresh thyme leaves Fresh flat-leaf pars­ley leaves, le­mon wedges, salad leaves and crusty bread, to serve Fiery Romesco Sauce 2 large red cap­sicums ½ cup blanched al­monds 1 gar­lic clove, quar­tered 2 ta­ble­spoons red wine vine­gar 1 ta­ble­spoon ex­tra vir­gin olive oil 1 ta­ble­spoon tomato paste 2 tea­spoons dried chilli flakes

1 Make Fiery Romesco Sauce Quar­ter cap­sicums. Re­move and dis­card seeds and mem­branes. Heat a bar­be­cue grill or char­grill pan on high heat. Cook cap­sicum for 4 to 5 min­utes each side or un­til skin is blis­tered and black­ened. Trans­fer to a snap-lock bag. Seal. Set aside for 5 min­utes. 2 Re­move and dis­card skin from cap­sicum. Place cap­sicum in a small food pro­ces­sor. Add al­monds and gar­lic. Process un­til finely chopped. Add vine­gar, oil, tomato paste and chilli flakes. Sea­son well with salt and pep­per. Process un­til mix­ture is well com­bined. Re­serve ¹⁄³ cup sauce for bast­ing. 3 Pat 1 chicken dry with pa­per towel. Place on a chop­ping board, breast-side down and cav­ity fac­ing you. Us­ing kitchen scis­sors, cut along both sides of back­bone and dis­card. Open out chicken. Turn over. Press down with the heel of your hand, to flat­ten. Re­peat with re­main­ing chicken. Rub chick­ens all over with oil, then thyme. Sea­son well with salt and pep­per. 4 Pre­heat a bar­be­cue hot­plate (with hood) on medium, with hood closed. Cook chick­ens, skin-side down, for 5 min­utes or un­til skin is golden and crisp. Turn chick­ens. Cook, with hood closed, for

45 to 50 min­utes or un­til cooked through, bast­ing with the re­served romesco sauce ev­ery 15 min­utes. 5 Trans­fer chick­ens to a large dish. Cover loosely with foil. Set aside to rest for 5 min­utes. Cut chicken into por­tions. Sprin­kle with pars­ley. Serve with re­main­ing romesco sauce, le­mon wedges, salad leaves and crusty bread. NU­TRI­TION: (per serve) 3128kj; 49.3g fat; 12.9g sat fat; 67.2g pro­tein; 7.5g carbs; 3.2g fi­bre; 253mg chol; 257mg sodium.

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